It’s cold and it’s not getting warmer any time soon. You know what makes winter go and behave quietly in the corner? Mulled wine. Delicious mulled wine, Corey. And you know what makes mulled wine even better? Brandy.
So, with big love and thanks to Jacob O’Connor, Beverage Director of mobile bar legends, Liquid Infusion, here’s his Brandy Mulled Wine recipe. So stoke a fire, make a batch, grab a lover and bring the heat back to your evenings. And don’t use the word ‘hygge,’ Erin, it’s lame AF. We’re not bloody Copehagen.
And, if you CBF making your own, head on down to Madam Brussells Lane for the last European Night Market for 2018 this Friday night. Liquid Infusion will be slinging cups of hot mulled wine from 5pm.
Brandy Mulled Wine
2 litres of Shiraz (Penfolds 74)
2 cups water
1 cup vanilla-infused sugar syrup
24 whole cloves
4 cinnamon sticks
1 x nutmeg, crushed
2 tablespoons of sultanas
1 cup of lemon juice
1 cup of lime juice
4 x orange peels, 4 x lemon peels
French brandy 200mls
1. Heat water and add vanilla sugar syrup, cloves, cinnamon, nutmeg, sultanas and peels
2. Boil for 5 minutes and rest for 5 minutes
3. Strain into large pot and add citrus juices, heat gently until bubbling
4. Add 2 litres of your favourite Shiraz! And heat stirring well for 20 minutes
5. Serve with a shot of brandy or simply on its own and garnish with a lemon peel.
And don’t use the word ‘hygge’ not even at the European Night Market. Don’t be those people. K? Love you.